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콜리플라워를 이용한 피클제조의 최적화Opimization on Organoleptic Charateristics of Caultiflower Pickles
- Other Titles
- Opimization on Organoleptic Charateristics of Caultiflower Pickles
- Issue Date
- Apr-2004
- Publisher
- 한국식생활문화학회
- Keywords
- cauliflower pickle; vinegar; salt; sucrose; response surface methodology(RSM); cauliflower pickle; vinegar; salt; sucrose; response surface methodology(RSM)
- Citation
- 한국식생활문화학회지, v.19, no.2, pp 193 - 199
- Pages
- 7
- Journal Title
- 한국식생활문화학회지
- Volume
- 19
- Number
- 2
- Start Page
- 193
- End Page
- 199
- ISSN
- 1225-7060
2288-7148
- Abstract
- The purpose of this study was to determine the organoleptic charateristics of cauliflower picklesmade in various compounding ratio according to central conposite design for optimum organolepticcharacteristics of the cauliflower pickles.The optimum mixing condition of cauliflower pickles were optimized, using central composite designwith 3 variables and 3 levels, by response surface methodology. The various kinds of cauliflower picklewere made in various compounding ratio of vinegar, salt and sucrose - critical ingredients of picklerecipe - and were presented to reliable panels, who graded the subjects in 7 degrees for 4 items : color,flavor, hardness and overall quality.The optimum mixing conditions of cauliflower pickle were 603.50g of vinegar, 80.13g of salt and251.07g of sucrose in the maximum point of overall quality.
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Collections - 생활과학대학 > 식품영양학과 > 1. Journal Articles
- 문과대학 > 문화관광외식학부 > 1. Journal Articles
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